Basic Moist Sponge Cake
Edit

Basic Moist Sponge Cake

I wanted to come up with a no-fail recipe for classic sponge cake.

Don't line the sides of the pan with parchment paper, as the cake sinks away from the sides during cooking.
Adjust the length of time you mix for according to your electric whisk.
I suggest using cake flour with a low protein content. Recipe by flan*

cookpad.japan

Ingredients

6 servings
  1. 2 large eggs
  2. 80 grams Sugar
  3. 70 grams Cake flour
  4. 10 grams ○Unsalted butter
  5. 10 grams ○Vegetable oil
  6. 25 grams ○Milk

Method

  1. Edit

    Preparation: Combine all the ○ingredients and sift the flour. Line the bottom and sides of the cake pan with baking parchment.

  2. Blank step
    Add Photo

    Fill a double broiler with water heated to about 60°C. Melt the butter, and place over a separate double broiler so that it doesn't cool and harden.

  3. Edit

    Place a bowl over the double broiler, so that the bottom is submerged in the water. Add the eggs and sugar, and beat the mixture with a whisk while heating until warm to the touch (do not overheat.)

  4. Edit

    Remove the bowl from the double broiler. Using an electric mixer set to high, beat until stiff peaks form and the whisk leaves a trail in the mix. This should take about 5 minutes if you are making a 15 cm cake.

  5. Edit

    Reduce the whisk's speed to medium, and beat for a further 3-4 minutes until the batter becomes foamy. Reduce speed to low, and whisk the batter for 1-2 minutes more until shiny and smooth.

  6. Edit

    ※ You want to beat until the batter is slightly gloopy and shiny - it should feel heavy when you run the whisk through it. When dropped from the whisk, the batter should sit on the surface without sinking back into the mixture (as photographed).

  7. Edit

    Quickly fold in the the sifted flour with a spatula, while rotating the bowl, so that it is fully incorporated.

  8. Edit

    Even after the flour is no longer visible, continue folding for a bit longer until the mixture becomes glossy. (You will fold the batter about 40 times in total)

  9. Edit

    Melt the ○ingredients, either in a microwave or over a double broiler. You want to bring the mixture to about 50-60℃. Take a small amount of the Step 8 mixture and mix it into the butter mixture.

  10. Edit

    Pour the Step 9 butter mixture evenly onto the surface of the Step 8 batter, and using a rubber spatula mix just enough to incorporate.

  11. Edit

    Pour the batter into the cake pan. Rap the bottom of the pan against your work surface, to release any trapped air bubbles.

  12. Edit

    Bake for 20 minutes in an oven preheated to 180°C. Reduce the temperature to 170℃ and bake for another 8-10 minutes. If an inserted skewer comes out clean, it's finished baking.

  13. Edit

    When the cake is done, drop the pan onto your work surface from a small height. (This prevents the cake from shrinking.)

  14. Edit

    Turn the cake upside-down on a wire rack and remove from the pan straight away. Leave to cool slightly, then turn right-way-up. Cover with a cloth so that it doesn't dry out, and leave to cool completely.

  15. Edit

    Excluding the browned top, the cake should be tall enough to cut into three 1.8 cm slices. It's up to you whether or not you cut off the browned surfaces.

  16. Edit

    Sponge cakes usually use butter for fat, but using half butter and half vegetable oil allows the cake to rise more. In total, it should be about 6-6.3 cm high.

  17. Edit

    ※When using a 18 cm cake pan, adjust the whisking time to 8 minutes on high speed, 5 minutes on medium speed, and 2-3 minutes on low speed. The baking time will also need to be increased by 2-3 minutes.

  18. Edit

    This sponge is so moist, fluffy, and light, you'll hardly feel any resistance when cutting into it with a knife.

Add Step

Cooksnaps

(1)

Be inspired by people who have cooked this recipe


Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap